Slow Cooker Irish Guinness Beef Stew
3 to 4 pounds of chuck roast trimmed of fat and cut into 1 chunks
2 Tablespoons vegetable oil, divided
Salt and freshly ground black pepper 4 cups of chopped onions (2 large onions)
41⁄2 cups low-sodium beef broth, divided
1 cups Guinness Draught, divided 1 Tablespoon light brown sugar 1 teaspoon dried thyme 5 carrots peeled and cut into 1-inch chunks (about a pound)
11⁄2 pounds of baby red or baby gold potatoes cleaned. If large, cut the potatoes so that the chunks are about 11⁄2-inches
1 Tablespoon Worcestershire sauce 3 to 4 Tablespoons cornstarch
Pat the beef dry with paper towels and sprinkle with salt and pepper. Heat two teaspoons of oil in a large skillet over medium-high heat. Cook single layers of beef in batches until browned on all sides for about eight minutes; add 2 more teaspoons of oil if necessary. Transfer the browned beef to a slow cooker.
Add the remaining two teaspoons of oil, onions, and 1/4 teaspoon of salt to the skillet and cook the onions until lightly browned for about 5 minutes. Add the beef broth, 11⁄4 cups of Guinness Draught, sugar, and thyme; bring to boil, using a wooden spoon to scrape up browned bits. Transfer to the slow cooker.
Add the carrots and potatoes to the slow cooker. Cover and cook on low until the meat is fork-tender, 9 to 10 hours on low or 6 to 7 hours on high.
Uncover the slow cooker; remove the beef, carrots, and potatoes with a slotted spoon to a large bowl. Pour the liquid into wire strainer set over large bowl. Discard the residual bits in the strainer and transfer the strained liquid to a fat separator. Allow to settle for five minutes so the fat floats to the top.
Pour the liquid into1a 12-inch skillet. Add remaining cup of Guinness and a tablespoon of Worcestershire sauce. Bring to a boil over medium-high heat.
Whisk the cornstarch and the remaining
cup of beef broth. Add the cornstarch mixture to the liquid in the skillet, stirring constantly until the gravy thickens. Adjust the seasonings.
Wipe out the slow cooker; return the cooked beef, potatoes, and carrots to the slow cooker; add the thickened gravy. Cover and cook on high for 30 minutes or until thoroughly heated. Serve with traditional Irish soda bread and Irish butter on the side.